This broccoli, carrot, and mushroom stir-fry is a fast, colorful dish packed with fresh vegetables and coated in a savory, lightly sweet sauce. It’s perfect for busy weeknights when you want something wholesome, satisfying, and full of flavor without spending a lot of time in the kitchen.
Why You’ll Love This Recipe
You’ll love this recipe because it comes together in minutes and uses simple ingredients you may already have. The vegetables stay crisp and vibrant, the sauce is balanced and aromatic, and the dish is versatile enough to serve as a side or a main meal with rice or noodles. It’s naturally halal-friendly, customizable, and ideal for both beginners and experienced home cooks.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups broccoli florets
1 large carrot, julienned or thinly sliced (about 1 cup)
1 cup mushrooms, sliced
2 tablespoons vegetable oil
2 cloves garlic, minced
1 tablespoon fresh ginger, finely grated
3 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon honey or brown sugar
1 teaspoon cornstarch mixed with 2 tablespoons water (optional)
1 teaspoon sesame seeds, for garnish
Directions
Heat the vegetable oil in a large skillet or wok over medium-high heat until hot but not smoking.
Add the minced garlic and grated ginger to the pan and stir constantly for about 1 minute, until fragrant.
Add the broccoli florets, sliced carrots, and mushrooms. Stir-fry for 5 to 7 minutes, tossing frequently, until the vegetables are tender-crisp and evenly cooked.
In a small bowl, combine the soy sauce, sesame oil, and honey or brown sugar. If you prefer a thicker sauce, stir in the cornstarch and water mixture.
Pour the sauce over the vegetables and stir well to coat everything evenly. Cook for an additional 2 to 3 minutes, allowing the sauce to heat through and thicken slightly.
Remove from heat, sprinkle with sesame seeds, and serve hot on its own or with rice or noodles.
Servings and timing
Servings: 2 to 3 people
Preparation time: 10 minutes
Cooking time: 10 minutes
Total time: 20 minutes
Variations
You can add sliced bell peppers, snap peas, or baby corn for extra color and crunch.
For added protein, stir in cooked tofu or chickpeas during the final few minutes of cooking.
If you like a bit of heat, add a pinch of chili flakes or a drizzle of chili oil to the sauce.
For a deeper flavor, substitute half of the soy sauce with a dark soy-style seasoning.
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the stir-fry in a skillet over medium heat with a splash of water, stirring gently until heated through. You can also microwave it in short intervals, stirring in between to ensure even heating.
FAQs
Can I use frozen vegetables instead of fresh?
Yes, but thaw and drain them well before cooking to avoid excess moisture in the pan.
Is this recipe suitable for meal prep?
Yes, it stores well and can be prepared ahead for quick lunches or dinners.
Can I make this dish gluten-free?
You can use a gluten-free soy-style seasoning to make it suitable for a gluten-free diet.
What can I serve with this stir-fry?
It pairs well with steamed rice, fried rice, or noodles.
How do I keep the vegetables from getting soggy?
Cook over medium-high heat and avoid overcrowding the pan so the vegetables stir-fry rather than steam.
Can I skip the sesame oil?
Yes, but sesame oil adds a distinctive nutty aroma that enhances the overall flavor.
Is the cornstarch necessary?
No, it is optional and only used if you prefer a thicker sauce.
Can I add protein to this recipe?
Yes, tofu or legumes work well and keep the dish halal-friendly.
How do I adjust the sweetness?
Increase or reduce the honey or brown sugar to suit your taste.
Can I double the recipe?
Yes, but cook in batches to maintain high heat and proper texture.
Conclusion
This broccoli, carrot, and mushroom stir-fry is a simple yet flavorful dish that proves healthy cooking can be quick and delicious. With crisp vegetables, a balanced sauce, and endless customization options, it’s a recipe you’ll come back to again and again for easy, satisfying meals.
This quick and colorful broccoli, carrot, and mushroom stir-fry features crisp-tender vegetables tossed in a savory, lightly sweet soy-based sauce. It’s easy to make and perfect as a side or light main dish.
Ingredients
2 cups broccoli florets
1 large carrot, julienned or thinly sliced (about 1 cup)
1 cup mushrooms, sliced
2 tablespoons vegetable oil
2 cloves garlic, minced
1 tablespoon fresh ginger, finely grated
3 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon honey or brown sugar
1 teaspoon cornstarch mixed with 2 tablespoons water (optional)
1 teaspoon sesame seeds, for garnish
Instructions
Heat vegetable oil in a large skillet or wok over medium-high heat until hot.
Add minced garlic and grated ginger. Stir-fry for 1 minute until fragrant.
Add broccoli, carrots, and mushrooms. Stir-fry for 5–7 minutes until tender-crisp, tossing frequently.
In a small bowl, mix soy sauce, sesame oil, and honey or brown sugar. Add cornstarch mixture if using.
Pour the sauce over the vegetables and stir to coat evenly. Cook for 2–3 minutes until the sauce thickens slightly.
Remove from heat, sprinkle with sesame seeds, and serve hot over rice or noodles.
Notes
Add bell peppers, snap peas, or baby corn for extra variety.
Stir in cooked tofu or chickpeas for added protein.
Add chili flakes or chili oil for spice.
Use dark soy sauce for a richer flavor.
Cook in batches if doubling to maintain proper texture.
